Grilled Sea Scallops
sea scallops, side muscle removed
skewers, soaking in water for at least 30 minutes before grilling
salt and pepper
nonstick cooking spray
whole lemons, cut in half
extra virgin olive oil
sea salt
Make sure your skewers have been soaking for at least 30 minutes before using. Preheat your grill to medium-high. Season the scallops with salt and pepper. Spray your grill with nonstick cooking spray. Grill on each side until nice and golden and just cooked through. Grill the cut side of a couple lemons just until charred. Serve the charred lemons next to the scallops.
You can serve the scallops on their own or with succotash. Before serving, drizzle with extra virgin olive oil and a sprinkle of sea salt.
Succotash
1 tablespoon olive oil
1 tablespoon butter
½ cup red onion, small diced
½ cup scallions, thinly sliced
½ cup red bell peppers, small diced
1 ½ cups corn kernels (from about 3 ears of corn)
1 cup yellow squash, small diced
1 cup cherry tomatoes, cut in half
½ cup frozen edamame, thawed and steamed according to package instructions
¼ cup Italian parsley, chopped fine
1 tablespoon tarragon, chopped fine
salt and pepper, to taste
Heat the olive oil and butter together in a large sauté pan over medium heat. Sauté red onion, half of the scallions, bell pepper and corn kernels for a couple minutes, until the vegetables are tender but not browned. Season with salt and pepper. Add the yellow squash, cherry tomatoes, edamame and remaining scallions. Cook for an additional 1-2 minutes. Stir in the parsley and tarragon, season with salt and pepper.